Imagine a marketing campaign that’s created in five days and launched with minimal cost, a campaign that generates buzz and leads to an increase in sales. Too good to be true? Not at all; it’s marketing on Vine.
A&W Restaurants launched its Mini Polar Swirls in April through Vine, a social...

According to www.colgate.com, it has been estimated that 9–15 percent of Americans avoid seeing the dentist because of anxiety and fear. That's about 30–40 million people.
Local Maitland, Florida, resident, Linda Vail, is one of these people. A bad experience at a dentist office as a kid was the...

When it comes to all-American food like salads, sandwiches, and burgers, we all have our own version of perfect.
Assembly-line quick-service concepts are making sure customers have the ability to create that perfect menu item. By offering an array of fresh, quality ingredients—from conventional to...

Nicole Wilski, formerly a financial adviser for her family’s florist business, is now building a successful collection of Checkers units across the Detroit market. Wilski took her business administration education to the quick-serve restaurant world in 2009 and has since opened six Checkers in the...

Salsarita’s debuted a new dessert, Poquitos, today. Poquitos are Salsarita’s take on traditional Mexican favorite: the churro. Realizing the lack of variety offered on the dessert menu in most fast-casual Mexican restaurants, Salsarita’s is bringing the alternative to its customers.
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Executive chef Dennis Friedman is a classically trained culinary artist and owner of Newton’s Table, a popular fine-dining restaurant in Bethesda, Maryland. Later this summer, he’ll open a new restaurant dedicated to his restaurant’s most popular dish, the noodle-inspired Fuzu, in Washington, D.C.’...

At some point, most customers have the unpleasant experience of walking into a quick serve, ordering food, and getting a less-than-warm greeting from an employee who seems disconnected from his work and guests. These diners may think the attitude is entirely the employee’s fault, but it may stem...

51Einstein Bros. Bagelsrank last year: 47With domestic sales down by about $12 million, Einstein Bros. Bagels fell out of the QSR 50 and tops the Contenders list for 2012. The brand has redesigned its options for value-conscious customers, including the new $3.99 Everyday Value Offers. With an...

Dig Inn Seasonal Market, a fast-casual, farm-to-counter concept based in New York City, received $15 million in funding to explore markets outside the city and to build its supply-chain infrastructure.

The restaurant’s founder, Adam Eskin, says expanding its 10-unit operation to new East...

Desserts have been part of the limited-service restaurant landscape for decades. Whether it’s cookies, cakes, pies, ice cream, or other goodies, consumers continue to seek these typically indulgent items to add to their meal or as a stand-alone treat.

I never saw myself baking full-time. It was always in my family—my great-grandmother, my great-aunts, grandmother, my own mother, etc. I was taught at an early age how to bake a cake, and it became a part of our family’s culture. Outside of the home kitchen growing up, I had little exposure to a...

Joe Guith, COO for Cinnabon, has been promoted to president of Cinnabon. Guith will continue to build on the strong momentum created by his popular predecessor, Kat Cole. In a statement, Guith says, “I am excited to be part of such an iconic and popular brand that’s name evokes a positive...

Selling food for profit dates back to the evolution of human society itself: from outside eateries in ancient Rome and China to the evolution of fine dining in France to the mushrooming of the fast-food industry, drive thru, and takeaway inns in the last decade. Restaurants have changed along...

Hundreds of Chipotle restaurants aren’t selling carnitas for the third straight week after the fast-casual chain suspended one of its pork suppliers for violating animal welfare standards. While opting to uphold the company’s standards could prove beneficial for consumer loyalty, the shortage...

Though U.S. consumption is well below other proteins today, seafood will likely be an increasingly important part of the American diet in the years to come. The country’s population is predicted to grow by 89 million between 2010 and 2050 to 401 million people. More people require more food—and...

While the fast-casual category continues to be the fastest-growing industry sector, the road in 2015 will be bumpy. We will see constant change and challenges around every corner. For industry leaders, there are issues that will keep even the most seasoned executive awake at night.
Here is my top...

When Lori Newcomb found out she had stage III ovarian cancer last year, she made it her mission to learn more about the disease and help other women fighting the same battle. She sat down with her husband, Chris Newcomb, cofounder and CEO of Southern quick-service chain Newk’s Eatery, and together...

Kevin Kester’s family has been farming in the U.S. for generations. And it’s not just a couple of generations they’ve been farming; more like generations upon generations, way back to the 1600s, specifically in California since the 1860s. Today, Kester owns a 22,000-acre beef cattle ranch in...

Convenience stores are increasingly taking a larger slice out of the quick-serve pie with fresh food offerings. It’s become such a lucrative business for C-stores that Sheetz, the Pennsylvania-based C-store chain that this week opened its 500th location, is planning stores designed more as fast...

When fast-casual chain Zoës Kitchen Inc. debuted on the New York Stock Exchange last April, the Plano, Texas–based Mediterranean-style eatery recorded its initial public offering at $87.5 million. Satisfying an investor appetite for investments within the trendy fast-casual space, Zoës’ strong...